As a huge cheese lover, I have played around with many fondue recipes. After many cheese and wine variations, I came across what I believe to be the perfect mixture. It’s a slight variation on the classic Swiss recipe: Gruyere and Fontina replace the Swiss cheese, and Riesling takes the place of the Kirsch.
The earthiness and nuttiness of the Gruyere and Fontina play off each other perfectly, while the sweetness of the Riesling provides an appropriate balance. Mix in some boiled potatoes and bread and you have a dish that is perfect for cold winter days or anytime of the year when a cheese-fix is needed.

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